Ann Martin shares her Salsa recipes and some variations to make the basic salsa much more interesting. This really is one underrated dish and a fresh batch should be in every fridge, just in case.

A photofeature with photographs of Karam’s BBQ’s and a short narration in his own unique style. It’s BBQ season and we can’t wait to have our annual booze & BBQ party!

Working lunches are probably one of the toughest to plan. They need to be simple, nourishing, filling, fortifying, easy to make and yet not be heavy or too elaborate.

Do you like French Toast? I do and have never really complained of the texture or flavour. Karam did and came out with his own interesting version of this perennial recipe!

Unusual circumstances not only highlighted everyday life in Italy for Karam, they also exposed him to the marriage of two unlikely partners – Indian and Italian food!

This recipe is light on the tummy you’ll love the combination of flavor and texture. If you’re a vegetarian, try substituting the omelette with a pancake.

Have you used ripe papaya for a savory dish? I haven’t and this papaya soup turned out to be quite delicious!

Asia7 offers 7 different Asian cuisines to it’s diners. While the multi-cuisine concept isn’t really new to us Indians what with most restaurants offering Punjabi, South Indian, Chinese and Mughlai at a minimum, 7 Asian cuisines in a fine dining format is definitely innovative. Does the food measure up though?

This dish was the result of having a little too much coconut milk at hand. It tasted quite nice, comforting in a way and went quite well with white rice. I daresay some Papads/Poppadoms would go well too!

Here’s a quick recipe by Vinny for Indian-Chinese mixed vegetables that go quite well with rotis, phulkas or parathas. If you add a little water and adjust the seasoning, they’ll go very well with steamed rice too.